Step 1

Using a pestle and mortar, pound the saffron and transfer it to a bowl,

Step 2

Pour over 3 tablespoons of boiling water and let it infuse for 1 hour.

Step 3

Cut a few slits on both sides of each fish.

Step 4

Mix the spices (turmeric, paprika, pepper and salt), then add the pressed garlic.

Step 5

Rub the fish with this mixture over their entire surface.

Step 6

Cover the fish with plastic wrap and set aside in the fridge while the rice cooks.

Step 7

Finely chop the herbs and transfer them to a bowl.

Step 8

Add the dried fenugreek and garlic and mix well.

Step 9

Pour the rice into a large container generously filled with cold water and let it soak for 30 minutes.

Step 10

Rub it vigorously between both hands then drain it.

Step 11

Again, pour the rice into the container filled with cold water, rub it vigorously between both hands and drain it.

Step 12

Repeat this process 4 times.

Step 13

Generously fill a large saucepan with water, add 2 tablespoons of salt and bring to a boil then add the rice

Step 14

Mix well, cover and cook over medium heat for 5 minutes, stirring frequently.

Step 15

Drain and rinse with cold water to stop the cooking.

Step 16

Pour the ghee (or oil) into a non-stick coated Dutch oven with a lid and heat over medium heat.

Step 17

Transfer a quarter of the rice to a bowl and mix it with a quarter of the herb/garlic mixture and the saffron infusion water.

Step 18

Once the rice has turned uniformly yellow and the herbs and garlic are evenly distributed, transfer everything to the pot and spread it evenly.

Step 19

Add a layer of white rice on top, then sprinkle a small handful of the herb/garlic mixture on top. Repeat this process creating more layers until all the ingredients are used up.

Step 20

Using the handle of a wooden spoon, poke a few holes in the rice.

Step 21

Mix 2 tablespoons of water with 2 tablespoons of oil.

Step 22

Pour this mixture of water and oil over the rice and immediately cover the pot.

Step 23

Place a towel over the pot lid and start cooking over medium heat.

Step 24

As soon as steam begins to come out of the pot, cover it with another cloth and reduce the heat.

Step 25

Allow the rice to steam for 45 minutes over low heat.

Step 26

Meanwhile, start preparing the fish.

Step 27

Heat the oil in a pan large enough to accommodate the size of the fish, and over high heat, bring it to a temperature of 350 F (170°C).

Step 28

Carefully drop 2 fish into the pan and fry them on both sides until their skin looks crispy and golden, about 5 minutes on each side.

Step 29

Remove the lid from the Dutch oven and place a large dish in its place.

Step 30

Turn the pot over to gently unmold the rice and the tahdig.

Step 31

Serve the fish with herbed rice, wedges of bitter oranges (or lemons) and torshi sir (pickled garlic) or roasted garlic.